CRUMBLE 48 large sheets of foil (or four large sheets of foil for trial recipe) into 48 balls (or into four balls for trial recipe). Place in single layer on baking sheets. Spray both sides of each tortilla with cooking spray; place 1 on top of each ball. Bake in 425°F standard oven 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with chili powder in nonstick skillet on medium-high heat, stirring occasionally. Stir in beans and salsa; cook until heated through, stirring occasionally.

For each serving:
PLACE 1 tortilla shell on serving plate. Fill with 1 cup lettuce, 3/4 cup meat mixture, 2 Tbsp. cheese and 1/3 cup tomatoes. Drizzle with 1 Tbsp. dressing.

OR meet the full requirement of 2 servings of fruit/vegetables with 1-1/2 cups lettuce and 1/8 cup tomatoes.

Special Extra:
Top each salad with a few jalapeño pepper slices.

Nutrition Bonus:
Enjoy! This taco salad is rich in vitamin A from the lettuce. Plus, the tomatoes team up with the lettuce to provide vitamin C.

Nutrition Information per Serving: 370 calories, 13g total fat, 5g saturated fat, 0g trans fat, 70mg cholesterol, 840mg sodium, 35g carbohydrate, 9g dietary fiber, 5g sugars, 28g protein, 4422 IU vitamin A, 21.5mg vitamin C, 143.2mg calcium, 5.3mg iron.

Exchange: 2 Starch, 3 Meat (L), 1-1/2 Fat

Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes

TOSS lettuce with chicken, tomatoes and cucumbers in large bowl.

ADD dressing; mix lightly. Sprinkle with cheese.

Cooking Know-How:
Always check the internal temperature of cooked meats with a meat thermometer. Or, test to make sure that the meat juices run clear. Poultry should be cooked to an internal temperature of 165°F.

Nutrition Bonus:
The romaine lettuce provides both vitamin C and an excellent source of vitamin A in this low-calorie main-dish salad.

Nutrition Information per Serving: 180 calories, 7g total fat, 2g saturated fat, 0g trans fat, 55mg cholesterol, 350mg sodium, 6g carbohydrate, 2g dietary fiber, 4g sugars, 21g protein, 3233 IU vitamin A, 18.1mg vitamin C, 97.4mg calcium, 1.3mg iron.

Exchange: 1 Vegetable, 3 Meat (L)

TOSS all ingredients except dressing in large bowl.

ADD dressing; mix lightly. Cover.

REFRIGERATE several hours or until chilled.

TIP:
For more crunch, add 1 cup toasted slivered almonds (or 1/2 cup for trial recipe).

Nutrition Bonus:
The cabbage and zucchini team up to provide an excellent source of vitamin C in this tasty slaw.

Nutrition Information per Serving: 140 calories, 8g total fat, 1.5g saturated fat, 5mg cholesterol, 400mg sodium, 15g carbohydrate, 2g dietary fiber, 13g sugars, 1g protein, 120 IU vitamin A, 17mg vitamin C, 26mg calcium, 0.4mg iron.

MIX mayonnaise, sugar and vinegar in large bowl.

ADD remaining ingredients; mix lightly. Cover.

REFRIGERATE at least 1 hour before serving.

Substitute:
Substitute MIRACLE WHIP Light Dressing for the light mayonnaise.

Nutrition Bonus:
This tangy side salad is rich in both vitamins A and C from the broccoli.

Nutrition Information per Serving: 120 calories, 7g total fat, 1.5g saturated fat, 0g trans fat, 15mg cholesterol, 380mg sodium, 9g carbohydrate, 2g dietary fiber, 6g sugars, 5g protein, 1283.3 IU vitamin A, 40mg vitamin C, 26.7mg calcium, 0.7mg iron.

Exchange: 1/2 Starch, 2 Fat